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Tuesday 20 August 2019
The Positouch System :: essays research papers
The POSitouch System      Convention and Group Sales      Sunday, April 06, 1997 POSitouch The POSitouch system was conceived in 1982, by the Ted and Bill Fuller, owners of the Gregg's Restaurant chain. They were looking to increase the efficiency of there restaurants through the use of computer technology. During there search they found systems but none meeting there total needs. That is why the Fullers created the company, (R.D.C) Restaurant Data Concepts. RDC keeps developing better and more efficient equipment to be used in the food service industry.      ADVANTAGES                    DISADVANTAGES 1.) Timely information, and speeds operations. 1.) People will become dependent                                    on technology. So when it fails they will      2.) Tighter labor controls.          probably not be trained or prepared to be                                    with out it. 3.) No need to hire or pay a bookkeeper.     2.) Takes time to train people to work                                    efficiently on POSitouch. 4.) Calculates food costs and menu mix.                                             3.) POSitouch is expensive to the small      5.) Tighter controls over orders taken. business owner. The smallest system      Cuts down on free meals waiters give out. that they have installed cost under                                    $10,000. 6.) Can order (via modem) and keep track of inventory. 7.) Built-in modem allows technical support via modem, and on line access to reports available at anytime, even historical reports..               8.) Sales trend analysis. 9.) Credit Card authorization with draft capture.      10.) Easy to customize, to meet the needs of many different types of operations. 11.) Increased speed means, increased turnover. Overall, I feel that POSitouch is well worth the initial expense. It should be looked at as an investment, saving time, and money in all areas needing tight controls. This management tool has been shown to cut labor, and food costs in many food service establishments, not to mention the speed of the system, which could easily increase turnover.
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